纯天然食品保鲜剂在肉制品中的应用

自1990年起,中国已成为世界肉类生产第一大国,产量每年递增。然而,用于加工成各式各样内制品所占的比例却很小。为了进一步善用食物资源和适应消费市场的变化,加快屠宰和加工企业的技本改造,增加科技投入,依靠科技优势开展肉类深加工、精加工业务,引导企业生产品种多、档次全、质量好、包装化的各类中西式生熟肉制品,是当务之急。为此,本期特别开辟肉禽类制品加工专辑,探讨各国先进的肉制品加工工艺,为读者在策划企业发展或进行技术改造上提供一个参考,为带动我国肉类工业向高新科技发展共同努力。

A natural anti-microbial food ingredient that controls food spollage

Although China has ranked No. 1 in the world in terms of meat production volume since 1990, only a small amount of the meat it produces is processed. With the nation's rapid economic growth and the quickened pace of life, more Chinese people are turning to convenience foods, highlighting that there is much room for the development of processed meats. Consequently, experts say the meat industry should undergo a technological transformation in the way it processes and slaughters livestock, and should also produce better quality products with improved packaging. Here we look at the latest innovations used in various meat production processes.